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Print this Recipe    Honey Garlic Ribs

3 large cloves garlic, minced
Scant 1/2 cup honey
Scant 1/2 cup Dijon mustard
Scant 1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
I tablespoon southeast Asian fish sauce (such as nuoc nam or nam pla)
1/4 teaspoon hot pepper sauce
3 2 1/2-pound racks lean pork baby back ribs, trimmed of visible fat

Combine garlic, honey, mustard, ketchup, soy, Worcestershire, fish
sauce and pepper sauce in bowl. Use sharp-pointed knife to loosen
tough white, membrane along bone at one end. Use paper towels to
grip loosened membrane and pull it off. Or ask your butcher to do
this for you. Refrigerate ribs until ready to cook. Prepare
charcoal or wood fire. Soak wood chips in water 30 minutes. When
coals are ash-covered, drain wood chips and place on square piece
of foil directly on coals. When chips begin to smoke, brush rack
with oil. Brush ribs with barbecue sauce. Place ribs on rack in
single layer, rounded side down. Close barbecue. Cook 45 to 60
minutes, until meat begins to pull away from ends of ribs. Use
tongs to turn ribs midway during cooking. Brush with more barbecue
sauce at this point, also just before removing from barbecue.
Serve hot.


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